with ``Ponte a Mare`` buffalo mozzarella

with traditional side dishes of organic seasonal vegetables

Squash blossoms stuffed with ricotta and provolone cheese in almond crust and acacia honey

with crunchy curly salad, walnut, caciocavallo cheese flakes and drops of balsamic vinegar

with dried fruit, mustards and balsamic vinegar pearls

with thyme croutons

With paprika, asparagus, basil pesto and curly salad and Sorrento tomatoes

with celery, peach, bread crumbs and caper mayonnaise

with caesar sauce

tasting of five cooked seafood appetizers

Mussels from ``Santa Lucia`` bay

Mojito tasted

with sun-dried tomatoes, Ovile Taggiasche, basil pesto and bread crumbs

on a bed of buffalo mozzarella cream, sea asparagus, lemon zest and salted cashews

with avocado, black rice, sour yogurt sauce, chives, spinach

with lime sauce and Sardinian smoked salt

from France

with black pepper smoked bacon, Sorrento lemon peel, basil and parmesan

with Mamma Rita's eggplant parmigiana

with tomato sauce or plain

Spaghetti with garlic, olive oil, chili pepper, ricotta cheese and tarallo

with Yellow cherry tomatoes, olive taggiasche, parsley and caper powder

with zucchini, parmesan cheese, provolone del Monaco cheese and basil

with Green chilies, buffalo cream, raw tomatoes and bread crumbs

with Sorrento tomatoes, mozzarella, green olives, oregano and basil

with romaine lettuce, thyme croutons, chicken, caciocavallo cheese flakes, Caesar sauce

with Neapolitan fresella bread, mixed salad, green apple, black olives, walnuts, sweet paprika, plain yogurt, seared tuna

with fresella, green salad, chunks of prosciutto, green olives, walnuts, provolone del Monaco cheese flakes and caper mayonnaise